Souper Fin

From W* 110, Love Bites. Photography: Brigitte Niedermair, Beauty & Lifestyle: Emma Moore.

Recipe:

Warm Chocolate sauce infused with aphrodisiac herbs
By Sébastien Bauer, head patissier at Angélina, Paris, designed to be served with Souper Fin’s Body Brushes.

Whole Milk

Dark Chocolate (70% plus cocoa solids)
Mix of aphrodisiac herbes (a Bourbon vanilla pod, Sri Lankan cinnamon, ginger, clove, cayenne pepper, tonka bean, nutmeg)

Slice the vanilla pod and remove the grains. Mix together all the spices then add the milk. Bring the mixture to boiling point and allow it to infuse for 10 minutes. Using a hand blender, crush the spices in the mixture as finely as possible. Add the chocolate and simmer slowly until it reaches a smooth velvety texture.

Banana, lime and ginger foam

Banane
Crème fraiche
Sugar syrup at 30
Lime
Sri Lankan Cinnamon
Sheet of gelatine

Immerse the gelatine in cold water for 20 minutes
Grate the lime, and squeeze the juice.
Peel and crush the bananas, and mix in the lime juice to stop them oxidising and blackening. Add the rest of the ingredients and mix until a thick and gloopy. Place in a cream Syphon, and place in the fridge.

Pour the Hot Chocolate into a jug, and dispense the foam into a bowl and serve together, with Banana and Sri Lankan Cinnamon sablés and Crystallised Ginger sablés – to be mixed and combined as desired.